Chicken Enchilada Pie

Name: Chicken Enchilada Pie
Ingredients: 3 lb. chicken; 1 (10 3/4 oz.) can cream of mushroom soup; 1 (10 3/4 oz.) can cream of chicken soup; 1 (4 oz.) can chopped green chilies; 1 tsp. chili powder; 1 c. broth; 4 tsp. minced onion; 1/8 tsp. garlic powder; black pepper and salt to taste; 4 c. corn chips; 8 oz. (2 c.) Cheddar cheese

11 ingredients

7 steps

Ingredients

3 lb. chicken
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
1 c. broth
4 tsp. minced onion
1/8 tsp. garlic powder
black pepper and salt to taste
4 c. corn chips
8 oz. (2 c.) Cheddar cheese

Directions

1

Cook and bone chicken.
2

Cut into bite-sized pieces.
3

Reserve 1 cup broth.
4

Combine soups, green chilies, chili powder, broth, onion, garlic powder, salt and pepper and blend well.
5

Cover bottom of 3-quart casserole with 2 cups of chips.
6

Layer half of chicken over chips, half the sauce, then half of grated cheese. Repeat, ending with cheese.
7

Bake at 350° for 30 minutes.